Chocolate Peanut Butter & Caramel Cheesecake (V/GF)

When a dessert has chocolate, peanut butter and caramel, you know you’re in for a good treat!

This cheesecake is satisfying on sooo many levels. For starters, it’s completely vegan, gluten-free and, besides the chocolate drizzle, raw!

It’s also protein-packed thanks to the cashews and almonds!

It’s layered with a thick, chewy and chocolaty date-based crust, then a light, creamy, peanut buttery cashew-based filling and is finished off with a drizzle of date-based caramel and dark chocolate.

It tastes rich and indulgent but it’s so much lighter on the tummy than ordinary cheesecake!

It’s true, guilt-free dessert does exist!

 

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Chocolate Peanut Butter & Caramel Cheesecake (V/GF)

This cheesecake starts with a thick, chewy, chocolaty date-based crust, then a light, creamy, peanut buttery cashew-based filling and is drizzled with a date based caramel and dark chocolate. 

Course Breakfast
Cuisine American
Prep Time 2 hours 10 minutes
Servings 8
Author Bunny

Ingredients

Crust

  • 14 medjool dates , pitted and soaked in warm water for 10 minutes
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup dry-roasted salted peanuts
  • 1/2 cup sliced almonds

Filling

  • 3 1/2 cups raw cashews , soaked for at least 8 hours
  • 2/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/3 cup lemon juice

Date Caramel

  • 1/2 cup pitted medjool dates
  • 1/4 cup maple syrup syrup
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • pinch of salt

Optional Chocolate Drizzle

  • 1/2 cup dark chocolate chips
  • 1 tsp coconut oil

Instructions

  1. Start by making the crust. Place all of the crust ingredients into a food processor and process until smooth. Transfer mixture to a spring-form pan. Flatten the crust into an even layer with your hands or the back of a spoon. Let sit in the refrigerator while you make the filling.

  2. Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.
  3. Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
  4. To make the caramel, simply process all of the caramel ingredients together until smooth.
  5. To make the chocolate, heat the chocolate and coconut oil double broiler style until melted and smooth.

  6. Remove the cheesecake from the spring-form pan and drizzle with caramel and chocolate.

  7. Slice, serve and enjoy! Store leftovers in the refrigerator for 5-7 days.

Recipe Notes

You may end up with extra caramel. Save for another recipe of cut in half.

 

Share your results with me! Drop a comment or find me on Instagram and Facebook!

Want more tasty treats? Check out my Hazelnut Banana Cream Pie SquaresChocolate Peanut Butter Bread and my Salted Caramel Cookie Bars!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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